Sometimes getting a little pre-made help makes all the difference. Meet my two best friends when it comes to making this chicken enchilada casserole dish.
Both items can be found in your local grocer’s International or Mexican food aisle. If you cannot find the El Pato jalapeno salsa, substitute your favorite salsa instead. But do try to use the Las Palmas green chile enchilada sauce if at all possible.
To be honest, I created this dish out of sheer laziness. I just didn’t feel like rolling individual enchiladas. I thought, why not layer the enchilada ingredients like a lasagna instead? So the enchilada casserole was introduced to my family.
- 4 boneless, skinless chicken breasts
- 4 cans El Pato jalapeno salsa or 32 oz of your salsa of choice
- White or yellow corn tortillas; depending on the tortilla size you will need at least 27 traditional 6 1/2 inch tortillas or 18 of the larger 9 inch tortillas for a 10X15 casserole pan.
- 2 cans Las Palmas Green Chile Enchilada Sauce (28 oz each)
- 4 cups grated Mexican blend cheese (Or 2 cups grated Monterey Jack and 2 cups grated Cheddar cheese.)
- In a large pot add salsa and chicken. If needed add cold water so liquid covers chicken.
- Set heat temperature to high until liquid boils. Cover pot with lid and turn down heat to low and let simmer for 1 hour.
- After an hour chicken should be fork tender. Discard liquid from pot and let chicken cool until you are able to handle to shred.
- Shred chicken using two forks or the best kitchen tools around, your fingers. Set chicken aside.
- Pre heat oven to 350 degrees.
- In a 10X15 casserole pan, place a thin layer of the Las Palmas enchilada sauce on the bottom.
- Next place a layer of your corn tortillas over the enchilada sauce. Overlap if you need to.
- Next add a layer of your shredded chicken. (Should be about half your shredded chicken.)
- Next add a layer of the cheese. (About 1/3 of your cheese)
- Pour a thin layer of enchilada sauce over the chicken and cheese. Pour just enough to coat, don’t drown it or your tortillas will turn to mush.
- Repeat tortilla, chicken, cheese and sauce layer.
- Add final layer of tortillas.
- Add last 1/3 of your cheese.
- Pour layer of enchilada sauce. Be sure all sides of pan are covered in sauce so tortillas don’t get extra crispy or burn. If you have extra sauce left do not pour onto casserole. Save for serving on the side.
- Cover casserole with foil. Use fork or knife tip to poke ventilation holes into foil.
- Place casserole on baking sheet to prevent sauce dripping or burning on oven bottom.
- Bake at 350 degrees for 1 hour.
- Remove foil and let casserole cool and settle for 5-10 minutes
- Optional: Serve portions topped with sour cream, diced tomatoes and green onions.